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Preparation

Wash the tomatoes.
Cut tomatoes into bite-size pieces
In a saucepan, combine tomatoes with the next four ingredients over medium-low heat.
Cook for about fifteen minutes. You don't want the tomato to break down too much.
Mix the sugar and cornstarch together and slowly stir it into the tomato.
Cook for a few minutes until the mixture become clear.
Remove from heat.
Add margarine and allow to cool slightly.
Add walnuts and/or raisins if desired
Line a nine inch pie pan with the bottom crust.
Pour in the tomato mixture.
Put on top crust and seal the edges.
Fold narrow strips of aluminum foil around the edge of the pie to keep it from getting too brown.
Poke a number of holes with a fork across the top to allow steam to escape
Bake for 40 minutes at 425 decrees